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Beer Style: Oatmeal Stout  (13C)
Recipe Type: extract
Yield: 5 US gallons

Oatmeal Stout


The addition of grains made the oatmeal less noticeable. Color and hop balance were good again. Irish ale yeast could yield some nice results and I think the steel cut oats need to be bumped up to 1 pound to bring them to the fore.


  • 6.6 pounds, John Bull plain light extract
  • 1-1/2 pounds, plain dark dry extract
  • 3/4 pound, black patent malt
  • 1/4 pound, roasted barley
  • 1/2 pound, chocolate malt
  • 1/2 pound, steel cut oats
  • 7 grams, Muntona ale yeast
  • 1/2 ounce, Fuggles hops (boil)
  • 1 ounce, Hallertauer hops (boil)
  • 1-1/2 ounces, Cascade hops (finish)
  • Irish moss
  • water crystals

Beer Profile

Original Gravity: 1.050
Final Gravity: 1.022
Alcohol by Vol: 3.66%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


This is the second of a series of experiments in brewing oatmeal stouts. It is an extract brew, with specialty grains being added using the standard stovetop method and removed at boil. When grains are used, they are cracked with a rolling pin and boiled for 30 minutes before straining. The finishing hops are added in the last 5 minutes of the boil.